Muff Burger is a fast-casual restaurant that specializes in serving burgers.
The company was founded by two New York natives interested in opening up a burger joint when they were still students at Cornell University.
Muff Burger has grown from a dream to an idea into a successful business venture, now with several locations all over the US. Here’s our look at how Muff Burger got where it is today.
Contents
How to make Muff Burger
Ingredients:
- Serves: 14 people
- Approximately 2 lbs ground beef
- 2% milk Greek yogurt – sour cream if you can get it 🙂
- 1 cup Muffuletta olive salad (or store-bought)
- 1 egg yolk or a mixture of eggs + an additional ¼ to ½ cup water
Instructions:
1. When the Burger is ready, set aside and garnish with a generous amount of Havarti cheese. Halve tomatoes.
Toss in a bowl with olive salad and set aside. You are still going to cook the Burger when it’s time, so concentrate on the tomatoes for now
2. Mix muffuletta sauce with eggs in a bowl (hand washable dish if you can – I used my plastic mixing bowls).
Cover surface of tomato plate ware, goopy side against current touching food, of course. Apply the egg, muffuletta sauce, and tomato mix on one side of the plate’s goopy surface (1 1/2 to 2 inches down).
3. Place the Burger in a pan with hot olive oil until it’s just medium-rare (no pink spots) – if you are cooking for only two people, use about half this time. Remove Burger from heat when ready to place cheese on top
4. Cook cherry tomatoes in hot olive oil as a garnish on the toasted muffuletta tomato side. Recipe and all photographs by Rachel Anne Hayes.
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Nutrition facts of Muff Burger
| Nutrition | Amount |
|---|---|
| Calories | 735 |
| Fat | 27g |
| Saturated fat | 14.9mg |
| Sodium | 768.2mg |
| Potassium | 1932.2 mg |
| Carbohydrates | 12g |
The 8 healthy benefits of Muff Burger
1. Cara Ellison promotes the concept of “master cleanses.” She reasons that you learn to eat when you cannot eat ordinary food by not eating your normal meals.
The body must not be deprived any longer, so it will adapt and produce good things for health after healing from disease or illness.
2. Muffuletta olive salad was created in Bensonhurst, Brooklyn (a part of Staten Island), during the 1930s by a woman named Nellie Gimignano.
The three salads were Muffuletta, Italian, and Anolini salad with roasted peppers (anole). According to the NYC food authorities, it is rare that an olive green will be available year over year, and only around 200 different olive oils are allowed for sale because of their natural origins.
Also, according to these people, great care must be taken once you have purchased this oil, and only mildly warm temperatures are required because olive oil can go rancid more quickly than one might think.
3. Bruce Jenner had the original Muff Burger at Gramercy French Dip Restaurant near Las Vegas, Nevada in 2009 – it was just bread-cube style. Still, there is a spicy real bacon version and many variations like shrimp and avocado or Ahi Tuna with crab meat.
4. In America, beef burgers usually contain only one type of meat, so it needs to be seasoned and spiced. When preparing a hamburger patty,
the whole surface is coated with extra virgin olive oil doubled over again on top, or a salad mixture can be used instead (occasionally both).
5. The toppings you would choose – ketchup, mustard, pickles, onions, green tomatoes- all make this snack completely different from almost every other Burger on the market.
6. Most of the burgers served in America contain mayonnaise on top. You can call it designer Doner Kebab, which is a Turkish dish that comes at large parties to meet all kinds of different tastes and preferences;
however, it has nothing but beef body meat with vegetables (seedless cucumber, sweet tomatoes, lettuce), potatoes inside flour tortillas topped with ketchup if you like, and sometimes even sprinkled with sour cream or mayonnaise.
7. The French fries served in the US are usually somewhat smaller than traditional French Fries and not cooked with Antibiotics,
however, they contain large amounts of salt, making them heavier compared to many European varieties, which have less than 1% sodium that is allowed by the FDA on Hellenized potatoes (long or school-cut)
but much more desirable when eaten without seasoning due to this added undesirable taste of salt while providing a healthy energy source.
8. The American hamburger is not just a simple beef burger patty with vegetables and some condiments; it has been transformed in many ways by countless add-ons like:
fried egg or cheese, jalapenos pickles onion s, lettuce tomatoes fries – all served on the same plate. Sometimes you will see sauces adding an extra special taste to this combination of foods and ingredients such as sugar tomato ketchup.
Can I Freeze It?
Yes, if you freeze it in an airtight plastic bag or container shoved with dry ice and not frozen solid (i.e., freezing environment), then yes, everything should be OK;
except for the vegetables that tend to turn soggy when frozen without water (such as lettuce leaves – may have a slight crunch still).
This freezing method works on McDonald’s food- especially burgers where the foods are kept at normal temperatures.
The Bottom Line
The American diet is a big misconception, it’s not healthy, and the most beneficial choice is to eat the authentic ingredients and consume them fresh as much as possible.
I have experienced many people trying to avoid fast food or, in general, unhealthy foods by buying expensive organic products that are less tasty and very difficult to prepare; it’s very hard to find real nutrition if you don’t eat natural, unprocessed food because they tend to be overpriced.
In many cases, you can see the justifications when people tell me “how difficult it is to prepare at home.” Avocado, potatoes, and other vegetables that bother not eating them but many of them (and in some cases fruits) are important components for our health.
